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SEAFOOD is now considered by many to be the most sensible - and enjoyable - ingredient for a stinking hot Australian Christmas.

The budget at this time of year often falls a little short of stretching to a platter groaning with crayfish or prawns.

A Spanish paella (pronounced pay-EY-yah) is a great way to put seafood on the table; while prawns, mussels or octopus are an essential ingredient, you can pad it out easily with rice, chicken and chorizo.

For those who hail from Valencia, true home of the paella, I apologise for this rather Australian version which I have developed over the years (because it's relatively simple and quick).

The authentic Bomba rice is hard to find in Australia; use a risotto rice such as Arborio as a substitute.

If you have a paellera, or paella pan, you will find you end up with a superior result, but at a pinch you can use a wok or large frypan.

And please, do use real saffron rather than the powdered colouring sold in supermarkets; the warm inviting aroma and colour is another essential ingredient.